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Bollilos in My Kitchen Aide

Preparing homemade bolillos can be intimidating. But it's also easier than you think! After testing some new tips I learned from a Mexican panadero(baker), I decided to revise the stand mixer recipe! It's so much easier now!
Course Bread
Cuisine Mexican
Prep Time 20 minutes
Cook Time 22 minutes
Proof Time 2 hours 30 minutes
Total Time 3 hours 12 minutes
Servings 6 Large Bolillos

Ingredients

Ingredients

  • 1/2 cup warm water 105-115 degrees
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons active dry yeast
  • 4 cups bread flour sifted
  • 1 teaspoon salt
  • 1/4 cup butter, lard or shortening melted
  • 8 oz warm water
  • 2 tbsps cooking oil

Instructions

Directions

  • In a large cup combine the 1/2 cup warm water with sugar and dry yeast. Stir for 10 seconds. Let stand to bloom for 10 minutes.
  • To the bowl of your Kitchen aide, add the flour, and salt. Whisk lightly to combine.
  • After 10 minutes, pour in the yeast/water mix and melted lard(or butter) into the stand mixer bowl with flour. Mix with the paddle on low for one minute.
  • Gradually mix in the 7 ounces of reserved warm water. You may not need all 8 ounces. The dough should still be slightly sticky. it it looks dry, add the remaining water.
  • Mix at medium speed and set your timer for 8 minutes.  Continue mixing at that speed until the dough begins to come together. You want to resist adding more flour. Continue mixing until dough pulls away easily from the sides. I mix for a total of 10 minutes. If you can pull the dough without it tearing right away, it's ready.
  • Drizzle some oil over the dough to coat evenly. Transfer a glass bowl or leave in stand mixer bowl. Cover and let dough proof for 1 hour in a warm spot until it doubles in size. 
  • Once dough doubles in size, transfer to a flat surface. With oil on your hands, knead the dough for one minute. Using a pastry cutter, you are going to try to divide the dough into 6 equal dough balls. Roll into smooth ball.
  • Using two hands and holding onto each end of the dough ball, extend out, as to create a somewhat rectangle shape(About 5 inches), without ripping the dough apart.  Place down on work surface and tightly roll into a cigar shape away from you. Use the palms of your hand to roll the ends and gently press so to taper the ends a bit. The center should be fatter. 
  • Transfer to baking sheets lined with parchment paper or lightly greased. Cover and let proof for 40-50 minutes. Preheat oven to 395 degrees F. before dough is done proofing the second time. With a sharp knife, carefully score a half moon shape from one end of roll to the other end. Careful not to press too hard. Using a basting brush, brush some cooking oil in the space you sliced open. This will help the rolls expand more when baking.
  • Oven should be preheated. Bake on middle rack for 20-23 minutes or until golden brown. Internal temperature of bread should read at least 190 degrees F.

Notes

Since I first posted this recipe, I have adjusted the recipe just a bit. One never stops learning new methods to make it easier or methods that work better!
I have experimented with dough conditioner for my bread recipes and have had good results! The bollilos puff during the baking and they stay soft for several days. The dough conditioner is available online. For every 1 cup of flour, you will add 1 tsps. of dough conditioner.